Pozole Verde

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

6 cups low-sodium chicken broth

6-8 bone-in, skin-on chicken thighs*

2 bay leaves

1 onion (, quartered)

5 cloves garlic (, whole, peeled)

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 poblano peppers

2 serrano peppers

1-2 fresh jalapeño peppers (, (optional, for extra heat)

1 pound tomatillos (, husked and halved)

3 cloves garlic

½ of an onion (, chopped)

½ cup fresh cilantro

30 oz can hominy (, drained)

1-2 teaspoons Dried oregano

½ teaspoon ground cumin

Salt and freshly ground black pepper

1 heaping cup thinly shredded cabbage

1/2 cup white onion (, diced)

4 radishes (, thinly sliced)

1 large avocado (peeled, seed removed, thinly sliced)

1/2 cup sour cream

tortilla chips

1 Lime (cut into wedges)

Instructions

Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.

Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.

Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).

Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about 1/2 cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.

Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.

Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.

Nutrition

• Calories: 341 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 1 g
• Cholestérol: 88 mg
• Sodium: 1376 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 6 g
• Protéines: 30 g